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	<title>Island Chef &#187; meat &amp; poultry</title>
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	<link>http://www.islandchef.ca</link>
	<description>stories, recipes &#38; advice from celebrated vancouver island &#38; gulf island chefs</description>
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		<title>tarte flambe, morels, cream cheese &amp; bacon</title>
		<link>http://www.islandchef.ca/2010/08/tarte-flambe-morels-cream-cheese-bacon/</link>
		<comments>http://www.islandchef.ca/2010/08/tarte-flambe-morels-cream-cheese-bacon/#comments</comments>
		<pubDate>Fri, 06 Aug 2010 15:39:00 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[entrees]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[Bill Jones]]></category>
		<category><![CDATA[cowichan valley]]></category>
		<category><![CDATA[Deerholme Farm]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3111</guid>
		<description><![CDATA[This recipe was generously contributed by chef and cookbook author Bill Jones.  Bill forages mushrooms, teaches cooking classes and hosts dinners at his residence in the Cowichan Valley, Deerholm Farm. Pre-heat Oven to 425 F Pastry: 1 cup (250 mL)           warm water 1 tsp (5 mL)    I           instant yeast 1 tsp (5 mL) [...]]]></description>
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		<title>shredded pork in puff pastry</title>
		<link>http://www.islandchef.ca/2010/07/shredded-pork-in-puff-pastry/</link>
		<comments>http://www.islandchef.ca/2010/07/shredded-pork-in-puff-pastry/#comments</comments>
		<pubDate>Wed, 14 Jul 2010 14:00:12 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[breakfast & brunch]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=2914</guid>
		<description><![CDATA[Thanks to Executive Chef Rick Choy from Hotel Grand Pacific for this recipe.  If you want to sample this dish check out the hotel&#8217;s east meets west &#8216;Dim Sum and Then Some&#8217; menu served up every weekend. 2lbs Slopping Hill pork butt 12 cups water 4oz sherry wine 1 cup soya sauce 2 Tablespoons dark soya sauce 2 Tablespoons salt 4 oz [...]]]></description>
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		<title>whistle dog</title>
		<link>http://www.islandchef.ca/2010/05/whistle-dog/</link>
		<comments>http://www.islandchef.ca/2010/05/whistle-dog/#comments</comments>
		<pubDate>Fri, 14 May 2010 14:00:49 +0000</pubDate>
		<dc:creator>Matt Rissling</dc:creator>
				<category><![CDATA[celebrations]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[sandwiches & burgers]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=2361</guid>
		<description><![CDATA[Ingredients 2 hot dog buns 2 hot dogs, split almost in half lengthwise 4 slices bacon, fried until a bit crisp 2 slices processed cheese, halved 4 teaspoons sweet pickle relish 2 teaspoons onions, minced Directions Grill the hot dogs split side down for a minute or two. Toast the bun on the high rack of the grill. When [...]]]></description>
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		<title>carpathian chicken</title>
		<link>http://www.islandchef.ca/2010/04/carpathian-chicken/</link>
		<comments>http://www.islandchef.ca/2010/04/carpathian-chicken/#comments</comments>
		<pubDate>Sat, 01 May 2010 00:22:36 +0000</pubDate>
		<dc:creator>Peter DeBruyn</dc:creator>
				<category><![CDATA[entrees]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=2255</guid>
		<description><![CDATA[By Peter de Bruyn, Executive Chef Strathcona Hotel 1 pound of chicken breast, or tenders cut into 1’ strips 1 medium onion, minced 2 cloves of garlic, minced 1 large carrot, minced ¼ pound of artichoke heart quarters 8oz mozzarella cheese, shredded 2 fl/oz olive oil 1oz of capers 3oz of lemon juice 26 fl/oz [...]]]></description>
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		<title>veal in pasilla sauce</title>
		<link>http://www.islandchef.ca/2010/03/veal-in-pasilla-sauce/</link>
		<comments>http://www.islandchef.ca/2010/03/veal-in-pasilla-sauce/#comments</comments>
		<pubDate>Thu, 25 Mar 2010 15:00:30 +0000</pubDate>
		<dc:creator>Berenice Balbuena</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=2022</guid>
		<description><![CDATA[.750 grams veal meat (ribs or stew cuts) 1/2 onion 1 garlic bulb salt 2 bay leaves water to cover Put all the ingredients in a saucepan and boil at a low temperature for an hour until the veal is tender. Remove veal from bone and set aside. Reserve stock. Pasilla Sauce: 1/2 cup of [...]]]></description>
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		<title>lamb meat balls or burgers</title>
		<link>http://www.islandchef.ca/2010/03/lamb-for-ruckle-stew/</link>
		<comments>http://www.islandchef.ca/2010/03/lamb-for-ruckle-stew/#comments</comments>
		<pubDate>Mon, 22 Mar 2010 22:01:36 +0000</pubDate>
		<dc:creator>Berenice Balbuena</dc:creator>
				<category><![CDATA[entrees]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[sandwiches & burgers]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=2100</guid>
		<description><![CDATA[We use a large hobart mixer when making these at Rock Salt Restaurant and Cafe.  At home this is quick and easy in a counter top mixer.  You can also make by hand of course.  These are served on our Ruck Stew.  They freeze well. Beat together in mixer bowl: 2 eggs 1 Tablespoon fresh [...]]]></description>
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		<title>bison shepherd’s pie</title>
		<link>http://www.islandchef.ca/2010/03/bison-shepherd%e2%80%99s-pie/</link>
		<comments>http://www.islandchef.ca/2010/03/bison-shepherd%e2%80%99s-pie/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 15:00:31 +0000</pubDate>
		<dc:creator>Peter DeBruyn</dc:creator>
				<category><![CDATA[entrees]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=2000</guid>
		<description><![CDATA[2 pounds ground bison 1 medium onion, minced 2 stalks of celery, minced 1 large carrot, minced 3/4 cup corn 1/2 cup oats 2 Tablespoons of chopped garlic pinch of dried basil 1 Tablespoon of beef base pinch black pepper 3 Tablespoons ketchup 2 sprigs fresh chopped rosemary (stems removed) 3 Tablespooons sambal olek 1 [...]]]></description>
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